Pumpkin, Sage, and Goat Cheese ZENB Lasagna

Creamy pumpkin and delicate goat cheese are classic flavors of fall, and in a warm, cozy lasagna dish, they are also perfect for the cooler temperatures. Preheat the oven and create a rich classic comfort food twist using ZENB Lasagna for a good source of protein and fiber.

• 1 1/2 cups shredded part-skim mozzarella cheese, divided
• 1 cup part-skim ricotta cheese
• 1 cup pumpkin puree
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage, divided
• 1 egg, lightly beaten
• 1 1/2 cups crumbled goat cheese
• 12 sheets ZENB Yellow Pea Lasagna, uncooked
• 2 tablespoons chopped toasted walnuts

INSTRUCTIONS

1.

Preheat oven to 375°F. Combine 1 cup mozzarella, ricotta, pumpkin, Parmesan, 1 tablespoon sage and egg in medium bowl until well-blended.

2.

Spread 1 cup of ricotta mixture onto bottom of shallow 13x9” baking dish coated with olive oil cooking spray. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each noodle and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of goat cheese and 3 sheets. Repeat layers. Top with remaining sheets, goat cheese and mozzarella. Cover tightly with foil coated with olive oil cooking spray.

3.

Bake 50-55 minutes, until a knife goes through the center of the lasagna easily. Let stand 10 minutes. Top with remaining sage and walnuts before slicing and serving.